Description
This refreshing Cucumber Tomato Avocado Salad combines crisp, juicy tomatoes and cucumbers with creamy avocado and zesty lemon dressing for a vibrant, healthy side dish. Perfectly balanced with fresh herbs and a light seasoning, it’s quick to prepare and ideal for warm weather meals.
Ingredients
Scale
Vegetables
- 1 lb Roma tomatoes, chopped
- 1 English cucumber, sliced
- 1/2 medium red onion, sliced
- 2 avocados, diced
- 1/4 cup cilantro (about 1/2 bunch), chopped
Dressing & Seasoning
- 2 Tbsp extra virgin olive oil or sunflower oil
- 2 Tbsp fresh lemon juice (from 1 medium lemon)
- 1 tsp sea salt or 3/4 tsp table salt
- 1/8 tsp black pepper
Instructions
- Combine Ingredients: Place the chopped Roma tomatoes, sliced English cucumber, sliced red onion, diced avocado, and chopped cilantro together in a large salad bowl to start building the salad base.
- Add Dressing: Drizzle the salad with 2 tablespoons of olive oil and 2 tablespoons of fresh lemon juice, then toss gently to coat all components evenly with the dressing.
- Season and Serve: Just before serving, season the salad by tossing it with 1 teaspoon of sea salt and 1/8 teaspoon of black pepper to enhance the flavors.
Notes
- For best flavor, use ripe but firm avocados to avoid mushiness.
- This salad is best served immediately to prevent avocado browning.
- You can substitute cilantro with fresh parsley or basil if preferred.
- Use freshly squeezed lemon juice rather than bottled for a brighter taste.
- To make it vegan, easily swap sunflower oil for olive oil or vice versa.
